10/11/2023

Salami, Sage and Mushroom Risotto

A deep flavoured, conversation-sparking risotto created for my friend and photographer, Josh Lynott.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

1 small Italian-style salami, sliced
extra virgin olive oil, as needed
1/2 cup fresh sage leaves
1 onion, finely diced
2 cloves garlic, crushed
400g open cap mushrooms, finely diced
2 cups vialone nano or arborio rice
1.5 litres chicken stock, simmering
100g butter
100g Parmesan cheese, finely grated
sea salt and pepper, to taste
truffle oil, for drizzling, optional

Method

Fry salami slices in a small amount of oil in a large heavy based pot until golden brown. Remove and drain on paper towel.
Heat 2 tablespoons oil in pot and fry half the sage leaves until golden. Drain on paper towel and reserve for garnish.
Melt half the butter in the pot and sauté onion and garlic until softened. Add the rice and cook, stirring for 1 minute or until the rice has turned opaque. Add mushrooms and remaining sage leaves and cook until softened. Add 1 cup of simmering stock and, cook uncovered, stirring until all the liquid has been absorbed. Adding hot stock is important to maintain the cooking temperature and continue the cooking process. Continue adding stock in this manner, stirring regularly, until the rice is cooked to ‘al dente’ stage – this will take 15-20 minutes. If more liquid is required during this process add extra stock or boiling water.
Stir in the remaining butter, half the Parmesan and the salami slices into the risotto and season to taste. Loosen with extra water, if needed, to create a porridge like consistency. Portion onto individual plates, drizzle with truffle oil, sprinkle with fried sage leaves and pepper, and serve with extra Parmesan.

Tips

Use chorizo or Italian style pork sausage in place of salami.
STYLING Choose large sage leaves for frying as they will shrivel a little.
DRINK Sangiovese or Pinot Noir

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